Description
A quick and healthy Crispy Chinese Chow Mein recipe featuring crunchy pan-fried noodle cakes topped with a savory stir-fry of marinated chicken and fresh vegetables, finished with a thickened umami-rich sauce for an authentic flavor boost.
Ingredients
Scale
Sauce & Marinade
- 2 tablespoons Oyster Sauce (or soy sauce for vegetarian option)
- 1 tablespoon Chinese Cooking Wine (Shaoxing Wine) (can be replaced with dry sherry or omitted)
- 2 tablespoons Soy Sauce (light soy sauce recommended)
- 1 teaspoon Sesame Oil (optional)
- 1 teaspoon Sugar
- 1/2 teaspoon White Pepper (or black pepper as substitute)
- 1 cup Chicken Stock/Broth (low sodium preferred)
- 1 tablespoon Cornflour (Corn Starch)
Main Ingredients
- 8 ounces Chow Mein Noodles
- 2 tablespoons Peanut Oil (or vegetable/canola oil)
- 1 pound Chicken (or tofu for vegetarian option)
- 2 cloves Garlic, minced
- 1 medium Onion, sliced
- 1 medium Carrot, sliced
- 2 cups Bok Choy, chopped
- 1 cup Cabbage, shredded
- 2 scallions, chopped (for garnish)
Instructions
- Preparation: Begin by preparing all your ingredients. Thinly slice the chicken and chop all vegetables including the onion, carrot, bok choy, cabbage, and scallions. Mince the garlic for added aroma.
- Make the Sauce and Marinate Chicken: In a bowl, combine oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, and chicken stock to make the main sauce. Reserve a tablespoon of this sauce to marinate the sliced chicken, ensuring it is well-coated for enhanced flavor.
- Prepare Thickening Mixture: In a separate bowl, mix the cornflour with the remaining sauce until smooth and free of lumps. This mixture will thicken the stir-fry sauce later.
- Shape Noodle Pancakes: Divide the chow mein noodles into portions, and press each section into a round pancake shape. This will create the crispy noodle base for the dish.
- Pan-Fry Noodle Cakes: Heat the peanut oil in a pan over medium-high heat. Carefully pan-fry each noodle pancake, adding a splash of water while cooking to generate steam. Fry until the pancakes are golden brown and crispy. Keep them warm in an oven while preparing the stir-fry.
- Sauté Aromatics and Stir-Fry Chicken and Vegetables: In the same pan, add additional oil if needed. Sauté the minced garlic and sliced onion until fragrant. Add the marinated chicken and cook until it begins to soften, then toss in the carrot, bok choy, and cabbage. Pour in the thickening sauce mixture and simmer, stirring frequently, until the sauce thickens and coats the ingredients evenly.
- Assemble and Serve: Arrange the crispy noodle cakes on serving plates and ladle the hot chicken and vegetable stir-fry over the center. Garnish with chopped scallions and serve immediately for optimal texture and flavor.
Notes
- For a vegetarian version, substitute chicken with firm tofu and use soy sauce instead of oyster sauce.
- Using light soy sauce helps balance the saltiness and enhances the authentic flavor without overpowering the dish.
- Adding a splash of water during noodle pancake frying is essential to create steam for a tender yet crispy texture.
- Low-sodium chicken broth reduces overall salt content, making the dish healthier.
- The sesame oil adds aroma but can be omitted for a lighter dish.
- Prep all ingredients before starting to ensure smooth workflow during cooking.
